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Almond Joy Chocolate Torte

Almond Joy Chocolate Torte



  • 1/4 cup cocoa
  • 1/4 cup boiling water
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1/2 Teaspoon vanilla
  • 1 egg
  • 1 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1/2 cup sweetened shredded coconut to sprinkle over torte more if desired
  • 1/2 cup sliced almonds for garnish more if desired.

Cream Filling

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 Teaspoon vanilla

Cocoa Glaze

  • 2 Tablespoons butter
  • 2 Tablespoons cocoa
  • 2 Tablespoons water
  • 1 cup powdered sugar
  • 1/2 Teaspoon vanilla


  • 1. Preheat oven to 350°F. Lightly grease 15x10 1/2x1-inch jelly-roll pan; line pan with parchment paper or wax paper, lightly grease paper.
  • 2. Stir together cocoa and boiling water in a small bowl until smooth; set aside. In a medium bowl, beat shortening, sugar and vanilla until creamy; beat in egg. Stir together flour, baking soda and salt; add alternately with buttermilk to shortening mixture. Add cocoa mixture you set aside, beating just until blended. Spread batter into the prepared jelly roll pan evenly. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Remove wax paper. cool completely.
  • 3. Cut cake crosswise into three equal pieces. Place one piece of cake on a serving plate. Spread half of cream filling over cake layer. Place the second piece of cake on top , spread the remaining cream filling evenly over second layer. Place the 3rd piece of cake on top. Spread with the chocolate glaze, and top with shredded coconut and garnish with almonds. Refrigerate torte for several hours. Place leftovers in the fridge, covered.

Cream Filling

  • Beat 1 cup whipping cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract in small bowl until stiff. Makes about 2 cups filling.

Chocolate Glaze

  • Melt butter in saucepan. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. Do NOT boil. Remove from heat. Whisk in powdered sugar gradually. Add vanilla and beat with whisk until smooth. Add additional water, 1/2 teaspoon at a time until desired consistency.